Berry Crumble
"Costco frozen berries baked under a buttery oat crumble — dead simple and always a crowd-pleaser."
The Game Plan
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Preheat the oven to 375 degrees. No need to thaw the berries — frozen is actually better here because they release their juices gradually as they bake.
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Toss the frozen berries with the granulated sugar, cornstarch, and vanilla in a large bowl. The cornstarch is what thickens the juices into a syrupy sauce instead of a watery mess. Spread the berry mixture into a 9x13-inch baking dish or a large cast iron skillet.
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In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and work it in with your fingers, pinching and squeezing until you get a shaggy, clumpy mixture with pea-sized pieces of butter still visible. Those butter chunks are what make the topping crispy.
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Scatter the crumble topping evenly over the berries. Don't pack it down — you want it loose and craggy so it gets golden and crunchy.
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Bake for 35-40 minutes, until the topping is deep golden brown and the berry juices are bubbling up around the edges. If the top is browning too fast, tent it loosely with foil for the last 10 minutes.
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Let it cool for at least 15 minutes before serving. The juices need time to thicken — if you dig in too early, it'll be soupy.
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Serve warm with a generous scoop of Kirkland vanilla ice cream on top.
